Grilled Chicken Mandarin Salad

Akron Beacon JournalDecember 31, 2013 

FOOD NTR-GLUTENFREE-SALAD AK

“Easy Everyday Gluten-Free Cooking” by Donna Washburn and Heather Butt offers recipes to meet the needs of dietary restrictions.

HANDOUT — MCT

These days it is not hard to find a friend or family member who is following a gluten-free diet.

With so many folks being diagnosed with celiac disease or a gluten sensitivity in recent years, there has been a corresponding increase in the number of cookbooks to help manage a gluten-free diet.

One of the newest is “Easy Everyday Gluten-Free Cooking” by Donna Washburn and Heather Butt ($24.95, softcover, Robert Rose). The book includes more than 250 recipes, from breakfast through dinner and even desserts, which can be a challenge when cooking gluten-free.

Here’s a recipe for Grilled Chicken Mandarin Salad, a nice and light alternative to the season’s heavy holiday fare.

Grilled Chicken Mandarin Salad with Sweet and Sour Dressing

1/4 cup vegetable oil

2 tablespoons granulated sugar

2 tablespoons white vinegar

2 tablespoons snipped fresh parsley

1/4 teaspoon salt

Pinch freshly ground pepper 2 to 3 drops hot pepper sauce

6 ounces baby spinach

1 cup sliced celery

1/4 cup thinly sliced green onions

1 (10-ounce) can mandarin orange segments, drained

4 chicken breasts, grilled and cut into 1/4-inch strips

1 recipe caramelized almonds (recipe follows)

WHISK together oil, sugar, vinegar, parsley, salt, pepper and hot pepper sauce in a small bowl. Set aside for at least 1 hour. Refrigerate for up to three weeks.

TOSS together spinach, celery, green onions and mandarin orange segments in a salad bowl.

POUR dressing oversalad and toss lightly. Top with grilled chicken strips and sprinkle with caramelized almonds.

Yield: 4 servings.

Caramelized Almonds

1/2 cup slivered almonds

2 tablespoons granulated sugar

COOK almonds and sugar over medium heat in a small frying pan, stirring constantly, until sugar is melted and almonds are coated and lightly browned.

SET aside to cool, then separate. Store in an airtight container for up to 3 months.

Yield: 1/2 cup.

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